Production of bio-oil from de-oiled cakes by thermal pyrolysis

► To determine the optimum temperature at which sesame, mustard and neem de-oiled cake gives maximum liquid product yield. ► To find the influence of temperature on the yields of liquid, gas and char at heating rate of 25 °C min−1. ► Characterization of liquid product for it physical properties and ultimate analysis. ► Chemical characterization of pyrolytic oil by FTIR, 1H NMR, GC-MS.